Beetroot, chickpea and feta salad

Nutritional Benefits

1. Beetroot: Beetroot is rich in antioxidants, vitamins, and minerals. It helps improve blood pressure, boosts athletic performance, and enhances digestion.
2. Chickpeas: Chickpeas are a great source of protein, fiber, and iron. They promote heart health, control blood sugar levels, and aid in weight management.
3. Feta Cheese: Feta cheese is high in calcium and protein. It supports bone health, strengthens the immune system, and promotes good gut health.

Ingredients

1. 2 medium-sized beetroots
2. 1 cup cooked chickpeas
3. 100g feta cheese
4. 2 tablespoons olive oil
5. 1 tablespoon lemon juice
6. 1 teaspoon honey
7. Salt and pepper to taste
8. Fresh parsley leaves for garnish

Processing Steps

1. Step 1: Preheat the oven to 400°F (200°C). Peel and dice the beetroots into small cubes.
2. Step 2: Place the beetroot cubes on a baking tray, drizzle with olive oil, and season with salt and pepper. Roast in the oven for 25-30 minutes or until tender.
3. Step 3: In a mixing bowl, combine the cooked chickpeas, roasted beetroot cubes, and crumbled feta cheese.
4. Step 4: In a separate small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper to make the dressing.
5. Step 5: Pour the dressing over the salad mixture and toss gently to coat all the ingredients.
6. Step 6: Garnish with fresh parsley leaves and serve.

Tips and Recommendations

- To save time, you can use pre-cooked beetroots and canned chickpeas. Just ensure they are well-drained before using.
- For added flavor, you can sprinkle some toasted walnuts or pumpkin seeds over the salad.
- If you're not a fan of feta cheese, you can substitute it with goat cheese or grilled halloumi.
- This salad can be served as a main course by adding some grilled chicken or roasted vegetables.
- Make sure to adjust the seasoning according to your taste preference.
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.

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